Crispy. Don’t you love the sound of that word? It just screams, “Dip me in something and eat me now!” To get us to this delicious place, I’m going to take it as common knowledge that we all are familiar with what chefs call “the breading procedure”: dredging a piece of meat, fish or vegetable in flour, egg and then breadcrumbs to ready it for future crispifying.

There are a lot of different theories out there about how to make a cutlet perfectly crispy. Is it all about the “double breading”? Should they be baked or fried? Is there magic infused in those panko-style breadcrumbs?

I don’t know much about magic breadcrumbs, but what I am here to tell you is what works for me without flaw each and every time. My secret is in the egg. Adding a couple of tablespoons of flour to the beaten eggs I mentioned earlier thickens them into a paste that doesn’t just adhere, it glues all of that delicious breading to your soon-to-be dinner. That one little tweak, I promise you, will guarantee you the utmost in crispy every time.